Mexican Street Corn Mac and Cheese
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This elote inspired Mexican Street Corn Mac and Cheese recipe is easy to make in just 20 minutes! Serve it up in a big bowl for a creamy, cheesy meal, or as a tasty side dish with Chicken Fajitas or Quesabirria Tacos!
Table of contents
OMG y’all! This creamy, dreamy mac and cheese recipe is EVERYTHING!
As the biggest Mexican Street Corn fan ever, I’m determined to add it to as many recipes as possible. I began this recipe journey last fall when I made Mexican Street Corn Enchiladas and they turned out to be the best enchiladas ever!
I then had the idea to make Mexican Street Corn Mac and Cheese. Because what could be better than creamy, spicy Mexican street corn paired with cheesy, velvety mac and cheese? Nothing, I tell you, absolutely nothing!
While my original idea for this dish was to serve it as an entree, this dish would also make a show-stopping side dish for any Mexican meal.
It’s like two of the greatest side dishes in the world came together and created an even greater dish with magical cheesy super powers! If you haven’t noticed yet, I’m totally obsessed with this recipe!
Why you’ll love this recipe
- It’s the ultimate combination. Is there anything better than combining two of your favorite dishes into one?
- It’s simple and easy. No matter your skill level in the kitchen, you can pull this off.
- Only one pot is needed. Making clean up a breeze!
Ingredients
- Macaroni noodles – uncooked macaroni noodles are the best pasta shape to use for this dish. The shape of the pasta helps soak up all of that delicious sauce. You could also use another small pasta shape, like small shells, penne, or rotini.
- Corn kernels – I like to make this recipe year-round, even when fresh corn is not in season. This is why I use canned corn to make this recipe. You can also use three cups of frozen corn. Or if you’re making this recipe during corn season, use a sharp knife to remove the corn kernels from corn on the cob.
- Sour cream – part of the base for the creamy, luscious sauce.
- Cotija cheese – this crumbly, salty Mexican cheese is delicious in this mac and cheese. However, if you can’t find it in your grocery store, you can use queso fresco or feta cheese instead. Both will give you the same crumbly texture, but with a more mellow flavor.
- Cream cheese – the cream cheese melts down to combine with the cotija cheese to make a rich and creamy sauce.
- Milk – I recommend using 2% or whole milk to make a rich, creamy sauce.
- Kosher salt + black pepper – to season the dish.
- Cayenne pepper – a small dash adds in just the right amount of heat.
- Fresh cilantro – this herb adds fresh flavor to the dish. If you don’t like the taste, you can leave it out or swap it with flat-leaf parsley.
Instructions
- Cook the pasta. Fill a large pot with salted water and bring it to a boil. Add the macaroni noodles and cook the pasta according to the package directions. Drain the noodles when done and return them to the pot.
- Add in the remaining ingredients. Stir in the corn kernels, sour cream, cotija cheese, cream cheese, milk, salt, black pepper, and cayenne pepper. Cook on medium heat stirring consistently until the cheese has melted and the sauce is smooth and creamy.
- Stir in the fresh cilantro and serve.
Storage and reheating
You can easily make this Mexican street corn mac and cheese in advance. The cheese sauce soaks up all the flavors while it sits, making it even better the next day. If you are making the dish and plan to use it in 1-2 days, let it chill to room temperature, transfer it to an airtight container and place it in the fridge.
To reheat the Mexican street corn mac and cheese, place it back in a pot on the stove and reheat it over medium-low heat until the sauce is creamy again. If you are just warming up a single serving, it can be placed in a microwave-safe bowl and warmed up in the microwave for 2 minutes.
I do not recommend freezing this recipe, as the texture of the creamy sauce will not be the same after it’s frozen and defrosted.
Optional additions
Like classic mac and cheese, a good topping makes this dish even better. Try these additions to elevate your Mexican street corn mac and cheese.
- Jalapeno peppers – the peppers add a mild heat to the street corn dish. You can dice up fresh jalapenos or use pickled jalapenos to top the dish.
- Bacon bits – bacon makes everything better! Add a crunch on top of the mac and cheese with cooked bacon. Follow my post on how to cook bacon in the oven perfectly every time.
- Sriracha (or your favorite hot sauce) – if you would like some spice drizzled on top, consider adding the spicy sauce on top of your mac and cheese.
- Green onions – the sharp addition of diced green onions adds a nice bite to the dish.
- Chorizo – this Mexican sausage is a great addition to the dish. Crumble and cook the sausage in a separate skillet on the stove, then stir it in at the end before serving.
- Bread crumbs – to serve the mac and cheese with a crispy topping, transfer the mac and cheese from the pot on the stove to an oven-safe baking dish. In a small bowl, melt 1/4 cup unsalted butter. Combine it with 1 cup panko bread crumbs. Sprinkle this mixture evenly over the mac and cheese in the baking dish. Turn the oven broiler on to high. Place the mac and cheese on the middle rack in the oven. Bake for 5 minutes, or until the breadcrumbs turn golden brown. You can also bake the mac and cheese in the oven at 350°F for 30 minutes.
What to serve it with
This Mexican street corn mac and cheese can play both the parts of a main dish or side dish. If serving it as a side dish, pair it with other Mexican dishes for a tasty fiesta of flavors!
- Chicken Fajitas
- Birria
- Steak Quesadilla
- Chicken Enchiladas
- Mexican Chicken Street Corn Tacos – the perfect pairing for the ultimate street corn fans!
More cheesy recipes
Try these other popular easy, cheesy recipes!
Mexican Street Corn Mac and Cheese
Ingredients
- 2 cups uncooked macaroni noodles
- 22 ounces corn kernels, 2 – 11 oz cans (drained)
- ½ cup sour cream
- ½ cup cotija cheese, crumbled
- 8 ounces cream cheese, cubed
- 1 cup milk, whole or 2%
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to boil on the stove over high heat.
- Add the macaroni noodles and cook according to package directions.
- Drain the noodles, then return them to the pot on the stove over medium heat.
- Add the corn, sour cream, cotija cheese, cream cheese, milk, salt, black pepper and cayenne pepper. Stir constantly until the cheese is melted, add the cilantro and serve.
Notes
- Store leftover Mexican street corn mac and cheese in the fridge for up to 6 days. Reheat it in a pot on the stove over medium-low heat, or in a bowl in the microwave.
- I do not recommend freezing this recipe, as the texture of the creamy sauce will not be the same after it’s frozen and defrosted.
Nutrition Facts
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